Birthday Cake

A question about : Birthday Cake

I'm not sure if this is the right place for this so please move if necessary.

I am looking at making my son's birthday cake and top it with fondant icing. Having never done this before I was wondering if there was a different cake recipe that should be used because of the weight of the fondant icing.

Any help would be gratefully received as I would love to be able to make his birthday cake for him.

Thanks.

Best answers:

• My mum often made our cakes and they were usually just a basic victoria sponge cake recipe (vanilla, chocolate etc.) They never seemed to suffer with a weight of icing on top!
  My library had some cake decorating books last time I was in. Maybe you could check your local one? They usually have some good tips and recipes in them, useful if this is your first attempt at a decorated birthday cake. Failing that, Pinterest often brings up photo tutorials for fun cakes if you need a little guidance or inspiration.
• Hi! I baked both a birthday and Christening cake in the lsat year and I used a standard victoria sponge cake each time, with no issues. Plus it's perfect for a child's birthday cake!
• I use this recipe for fondant iced sponge.
  https://www.lindyscakes.co.uk/2009/12...-madeira-cake/
  I use the Nigella chocolate fudge cake recipe for chocolate cakes.
• Victoria Sponge will be fine. I also found out today that Aldi sell a rather good chocolate fudge ready-made cake icing for Ј1.69 a tub. Yum yum...
• If anything is going on top or being stacked, victoria sponge won't be fine. The OP hasn't told us enough to know.
• Just to answer any queries I just want a fondant iced cake upon which I will be placing a rice paper topper, so hopefully a sponge cake will be ok.
• When I fondant ice I use a madeira sponge recipe, for the type of cake lynseydee is talking about a victoria would be fine, but for the beehive I definitely would have used madeira.
• I'm no baker but I was always told that a Victoria sponge was best eaten that day as its low fat content means it dries out quicker than other sponges. So for that reason I would use a Madeira recipe as I'm unlikely to decorate a cake with fondant the same day I'm eating it.